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Ever since I made the roasted pumpkin, pancetta and sage soup a few days ago I have found myself thinking about soups more often. After avoiding soups during the hot summer days I am now free to make them whenever I want and that is good because I have a few ideas that I have been wanting to try! Up first was one for a cream mushroom and roasted cauliflower soup! Cauliflower works really well as a thickener in soups and I was thinking that I could use some to make one of my favourite soups, cream of mushroom soup , a bit heartier.

A few years ago I discovered that roasting vegetables very often makes them better and I have been roasting pretty much any vegetable that I can get my hands on ever since. Cauliflower is no exception to my theory and in fact it is one of the shining examples of it as roasted cauliflower is so addictively good! I could literally eat a bowl of roasted cauliflower just like a bowl of popcorn and I have often made it just to snack on. Using the flavour enhanced roasted cauliflower in soups is also amazing and I could not resist the opportunity to use it in this recipe. Although roasted mushrooms are also really good, I wanted to saute them and let them caramelize a bit to build up their flavour and then to deglaze the pan with some white wine to make sure that we get all of that caramelized mushroom flavour from the bottom of the pan. I finished the soup off with some garlic, leeks, thyme and a healthy dose of heavy cream to make sure that the soup was indeed creamy.

I really like how simple two ingredient soups very often turn out to be so insanely good and this creamy mushroom and roasted cauliflower soup is no exception! If you are a fan of mushrooms then this is definitely a soup for you! You can use pretty much any type of mushroom that you want and I like wild mushrooms and I tend to go with a base of cremini and then add in some shiitake, oyster and even shimeji mushrooms. I served this mushroom and cauliflower soup with garnished with even more sauteed mushrooms along with some garlic rubbed crostini. I also happened to have some pancetta and blue cheese on hand and I could not resist trying my second bowl garnished with them! The tangy blue cheese and salty, crispy fried pancetta went really well with the creamy mushroom soup and I highly recommend it.

Note: I like my soup nice and thick, but if you prefer a smoother soup you can use only a half a head of cauliflower instead of a full head.

craving this just from looking at the picture and reading the recipe! i think i'll make it monday night for halloween... let it simmer on the stove as a healthy snack after a night out trick or treating. yum.

Wow Kevin! This would be absolutely satisfying on a cold night like tonight. I tend to like my creamy soups very thick as well... And great mushrooms choices! I too tend to use crimini's as a base and then add in oysters and shiitakes. Garnish with enoki and you're all set!- Brittany

I'm just passing by and thought id say hello. We will be receiving some snow this weekend in Pennsylvania, and the leaves are just about at their peek colors. I hope everyone has a very nice weekend. Richard from Amish Stories.

I use roasted cauliflower as a base for so many things . . . when I make soup with it, I don't add the cream (cut the calories in the soup so that I can have dessert! ;-) Love the twist of adding the sauteed mushrooms and as the weather gets a little cooler and rainier out her on the west coast, this will fill the bill! Always good to have extra servings in the freezer for lunch!

Just finished making a pot of this soup :) I used slightly caramelized onions instead of leeks and only button mushrooms (hoping I won't regret using a variety).

It turned out so tasty! I like this slight hint of thyme that isn't overpowering.. Chunky soup in the winter is great so I do not mind the texture.. may want it a little smoother but I only have a 4 cup cuisinart :(

Anyway! I will be pairing this delicious soup with a slice of focaccia made from the organic bakery I work at :) Nomnomnomnomnomnom

I made your wonderful soup recipe last week. It was a rainy day & I had everything except the shitake mushrooms. A quick trip to Trader Joe's & I was set. The smells comming from the kitchen, had my husband repeatedly checking to see how much longer it was going to be.

I only recently discovered your site & can't wait to try some of your other recipes.

Thank you for the recipes, the informative commentary & the beautiful photos!

Hi Kevin! It's my first time here and I came here from Jeff's Plate and saw your recipe on his site. I love Cauliflower Soup and this looks really delicious. You have so many recipes that look so good and can't wait to browse around and try some. Nice to meet you!

I just made this and we left off the blending and cream at the end and IT.WAS. AWESOME!! Thanks so much for the recipe! This will be one I will enjoy over and over again! Also, I think this would be awesome over a roast or if you added chicken!!

I made this with half a head of cauliflower and really like how the texture came out, especially after reheating. However, I found the flavor to be a little bland so I added a bunch of truffle salt and daaang. Good stuff.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.